EXTRA CRISPY KOREAN-STYLE CHICKEN WINGS

Extra Crispy Korean-Style Chicken Wings image

Provided by Food Network Kitchen

Time 50m

Yield 6

Number Of Ingredients 14

Vegetable oil, for frying
1/2 cup honey
1/2 cup sriracha
1/4 cup soy sauce
1 tablespoon lime juice
1 tablespoon orange juice
1 tablespoon toasted sesame oil
1 cup cornstarch
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 pounds split chicken wings, tips removed
1 tablespoon toasted sesame seeds
2 scallions, thinly sliced
Lemon wedges, for serving

Steps:

Set a wire rack on a rimmed baking sheet and set aside. Attach a deep fry thermometer to the side of a large Dutch oven or pot and fill halfway with oil, heat over medium-high heat to 350 degrees F.
Meanwhile, combine the honey, sriracha, soy sauce, lime juice, orange juice and sesame oil in a small saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer until the sauce is reduced and smooth, about 5 minutes. Transfer to a large bowl and set aside.
Whisk the cornstarch, flour, 1 3/4 cups cold water, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl until smooth.
Working in small batches, dip the chicken in the cornstarch-flour batter, let the excess drip back into the bowl and gently place in the hot oil; stir once or twice to keep the pieces separated. Fry until golden and cooked through, adjusting the heat to keep the oil temperature at 350 degrees F, about 8 or 9 minutes per batch. Remove the chicken with a slotted spoon and put on the prepared rack to drain briefly. While the wings are still hot, toss them in the sriracha-honey sauce until coated. Transfer them to a serving dish and top with the sesame seeds and scallions and serve with lemon wedges.